I love french toasts!! These bread slices soaked in egg and milk mixture then fried are ideal for breakfast. And it's super duper easy! Serve them with maple syrup, jam, butter, sprinkle icing sugar on the top, or serve as it is. I do not cut the edges of bread because I love how it gets crispy after frying. You can cut 'em, if you want!
Anyway, here is the recipe.
Ingredients:
Medium bread slices 5-6
Egg 1
Milk 1 cup
Sugar 3 tbsp
Vanilla essence ½ tsp
Cinnamon powder a pinch (optional)
Oil 3-4 tbsp for frying
Method:
- Simmer milk with sugar and cinnamon powder for just 4-5 minutes. Let it cool at room temperature.
- Add egg, and vanilla essence, whisk until combined well.
- Heat oil in a nonstick frying pan.
- Dip the bread slices in the mixture. Take them out immediately, don't let it soak for too long or the bread will break. Fry them on medium-low flame until golden brown in color.
- Serve hot!
Ingredients for Koftay:
Mutton mince ½ kg
Salt 1 tsp
Red Chili powder 1 tsp
Zeera powder 1 tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Besan 1 tbsp
Yogurt 2 tbsp
Garam masala powder 1 tsp
Method:
Mix the above ingredients in mutton mince. And make medium-sized balls.
Ingredients for Achaari Masala:
Whole coriander seeds 1 tbspSaunf (fennel seeds) 1 tsp
Kalonji 1 tsp
Rai daana (mustard seeds) 1 tsp
White zeera (cumin) 1 tsp
Methi daana (fenugreek seeds) 1 tsp
Method:
Roast all the ingredients mentioned above, and grind into powder.
Other Ingredients:
Curry leaves 10-12
Red chilies whole 6-8
Kalonji ½ tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Turmeric powder ¼ tsp
Red chili powder 1 tsp
Yogurt (beaten) ½ cup
Salt 1 tsp
Roasted zeera 1 tsp
Fried onion 1 small
Oil ¼ cup
Green chilies 3-4
Coriander leaves for garnishing
Method:
- Heat oil in a pan, add curry leaves, whole red chilies, ginger, garlic paste, red chili powder, kalonji, haldi, yogurt, salt, roasted zeera, and fried onion. Saute until oil comes on top.
- Now add the achaari masala, and green chilies. Mix well. Add the koftay. Do not use spoon now. Stir the pan lightly. Cover and cook on dum for 10-15 minutes.
- Garnish with coriander leaves. Serve with chapaati or plain naan.
Ingredients:
Chicken 750 grams (12 pieces)
Elbow macaroni 1 cup (measured before boiling, half boiled for just 4-5 minutes)
Peas blanched 1 cup
Potatoes 1 cup (raw, cut into small cubes)
Carrot 1 cup (raw, cut into small cubes)
Sweet corn 1 cup
Ingredients for marinade:
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt 1¼ tsp
Crushed black pepper 1 tsp
Red chili powder 1 tsp
Lemon juice 3-4 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Green chili paste 1 tsp
Coriander leaves 3-4 tbsp
Garam masala ½ tsp
Roasted cumin 1 tsp
Aluminium foil cut it into 8 by 8 inches square.
Method:
- Put all the ingredients listed under Ingredients for Marinade (including oil) in a large clean bowl. Whisk well.
- Now take another bowl, put macaroni and vegetables in it. Add only 4-5 tbsp of the marination. Toss it.
- Mix chicken pieces in the remaining marination mixture. Leave both bowls at room temperature to rest for at least 4-5 hours.
4. Take foil, put 4 tbsp full of veg and macaroni in the center of the foil, make bed of it. Put one chicken piece on it, pour about 1 tsp of chicken marination juice on it.
5. Fold each side so they overlap each other. Close the edges together to make loose square shape parcel, seal tightly. Repeat the same process with rest of the chicken.
How to make steamer at home:
- Take a big pot, fill it with 3-4 cups of water. Place strainer in the center of the pot carefully.
- Turn on the stove on high flame, cover the pot with lid, and let it generate steam for at least 15-20 minutes before putting in the parcels.
- Carefully uncover the pot, add parcels in a single layer (as shown in the above image). Cover with lid tightly.
- Steam it for at least 20-25 minutes on medium-low flame until the macaroni and vegetables are tender and chicken is cooked through. Repeat with remaining parcels once these are done.
Serve with Garlic Bread.
Note:
- Make sure to put the seal of the parcels upward when putting them to steam.
- If you are making it for dinner, marinate everything in the morning. If serving for lunch, do it a night before for best results.
- You can also bake these parcels for about 15-20 minutes (depending on your oven) at 200 degrees centigrade.
- Make certain that the water does not touch your parcels through strainer.
Ingredients:
Paneer 1 cup (cut into fairly large cubes)
Salt to taste
Yogurt beaten 2 tbsp
Red chili powder ½ tsp
Turmeric (Haldi) powder ¼ tsp
Tandoori masala (any brand) 1½ tsp
Lemon juice 1 tbsp
Garam masala powder ¼ tsp
Oil 1-2 tbsp (for grilling)
Method:
- In a clean bowl, mix all the mentioned ingredients except oil. Put paneer cubes in it. Mix gently.
- Add oil in a frying/grill pan. Grill till paneer is light golden brown in color. Do not overcook or the paneer will become rubbery.
- Sprinkle some chaat masala, if you want. Garnish with lemon wedges. Serve right away.
